How to make it

  • Pound each pork chop with meat mallet to 1/4"thickness. Place chops in large plastic bag. Add 1/4 cup of the dressing then seal bag. Shake gently to coat chops evenly with dressing. Refrigerate for 1 hour to marinate. Drain chops and discard marinade. Preheat oven to 400. Coat chops with coating mix as directed on package then discard any remaining coating mix. Place chops in baking dish and bake for 25 minutes. Toss arugula with remaining dressing and arrange on serving platter. Top with chops then sprinkle with tomato and onion. Serve with lemon wedges.

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